Lisa's Lesser Evil Oatmeal, Craisen, Chocolate Chip, Walnut Cookies

INGREDIENTS:

• 2 sticks (8Tbsp) butter, softened
• 3/4 Cup Splenda Brown Sugar Blend
• 1/2 Cup Splenda Sugar Blend for Baking
• 2 Eggs
• 1 Teaspoon Vanilla
• 2 Tablespoons Water
• 1-1/2 Cup King Arthur Organic White Whole Wheat Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Salt 
• 3 Cups Quaker® Oats (old fashioned, uncooked)
• 1 Cup Ocean Spray Reduced Sugar Craisins
• 1 Cup Gheradelli Chocolate Baking Chips
• 1 Cup Chopped Walnuts

PREPARATION:

Heat oven to 350°F. 

Beat butter and sugars on medium speed of electric mixer until creamy. 

Add eggs, vanilla and water; mix well. 

Add combined flour, baking soda, cinnamon and salt; mix well. 

Add oats and mix well. 

Add Craisins and mix 

Add Chocolate Chips and mix 

Add Chopped Walnuts and mix

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 

Bake 8 to 10 minutes or until light golden brown. 

Cool 1 minute on cookie sheets; 

Remove to wire rack. 

Cool completely. 

Store tightly covered.

I Heart Peppermint Mocha Lattes

Like most converts, I have gone off the deep end.   It may have taken me longer to appreciate Starbucks than the rest of the country but now that I have found it, I am enjoying myself immensely.   Coffee monogamy, however, does not seem to be in my make-up.   Pumpkin Spice is just so last month.  My new sinful indulgence is Peppermint Mocha Latte's.   OMG, I am totally hooked on their chocolaty goodness.   The fact that I can get them decaf, non-fat, & very short, only makes them better (If you look at them that way, they are practically health food.).   As you can see, I am so enamored, that I had to embroider my devotion onto this cup cozy (Thank you Wild Olive for inspiring me.).

Sadly, as with the Pumpkin Spice Lattes, two or three a day (T2, T1, & me, my diet does not allow for more than one short one a day) was adding up fast.  So, once again, I experimented until I could create them at home.    This copy cat creation took longer then the last one and is no more or less diabetes friendly than the store bought ones.    However, after a few near misses, and at least two spectacular failures, I think we finally have it.    Give it a try and let me know what you think.

Lisa's Peppermint Mocha Latte

4 oz espresso or extra bold coffee
1 tsp Splenda Sugar Blend
3 Tbsp Starbucks Peppermint Syrup (I tried another brand but did not care for it)
2 Tbsp Ghiradelli Natural Unsweetened Cocoa Powder
8 oz 1% Milk

Prepare coffee & set aside

In sauce pan, combine milk, Splenda Blend, peppermint syrup, cocoa.
Bring to a bubble, stirring often.
Remove from heat & add coffee
Stir & enjoy

NOTES:  For coffee I use either Keurig's Green Mountain Espresso Blend (made on the 4 oz setting), or one packet of Starbucks Via Decaf Italian Roast prepared as directed (use 4 oz per latte).   Also, I tried another brand of Peppermint Syrup because it came in a sugar-free.   It was vile.   At this time, Starbucks does not carry a sugar free peppermint syrup (I happily use their other s/f syrups).   As written, this drink kills a whopping 299 calories.   I am hoping that Starbucks will expand their selection or that I will happen upon anoher brand that tastes just as good.